The secret ingredient is garbanzo beans! This may sound strange, but you can’t taste the actual beans in these blondies. They still have a little butter, sugar, eggs, and flour, but less of the bad stuff. The beans give them a moist, chewy consistency while the other ingredients mask the taste. Adding beans and blending them into the blondie batter is a great way to add fiber and protein to these delicious bars.

Healthy Blondie Recipe

Ingredients

1 can garbanzo beans (15.9 oz)

2/3 cup brown sugar

1/3 cup melted butter

2 eggs

1/2 cup white whole wheat flour

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp vanilla extract

Nuts (optional)

Instructions

Preheat oven to 350 degrees F.

Add all ingredients to a Magic Bullet pitcher and blend.

Stir in nuts with a spatula and transfer to an 8×8 baking dish.

Bake for 30 minutes, then cool before cutting.

Makes 9 squares

Smoothies are probably one of my girls favorite after school snacks. I love it because I can make all three of their snacks all at once, instead of dirtying a bunch of dishes. I also love that there is usually some left over for mama to have a snack too!

After School Coconut Milkshake

Ingredients

1/2 cup full fat coconut milk from a can

4 tb. coconut flavored greek yogurt

1 tsp. vanilla

2 tb. shredded coconut

1 frozen banana sliced

Instructions

Add all ingredients into the Magic Bullet Blender and blend until creamy. Serve with toasted coconut on top, optional.

Summer weather has reached our hometown of Las Vegas and I find myself trying to get creative with sweet and healthy ways to satisfy my sweet tooth. This freeze definitely brings me back to times when I walked around crowded and super hot theme parks as a teenager, and the only thing that sounded good was a nice cold and tart lemonade freeze! I see this treat being made over and over all summer long!

Strawberry Lemonade Freeze

Ingredients

1/3 cup lemon juice

1/2 cup frozen strawberries, thawed for about 5 minutes

1/2-1 cup water

5-6 tb. honey (You can also add regular sugar)

2 cup ice

Instructions

Add all ingredients to the Magic Bullet Blender. Use the larger blender for best results. Blend until it’s a smooth crushed ice consistency. You can add more water to allow it to blend easier.

Pudding has become my girls FAVORITE dessert. We are always trying new recipes and creations with different toppings, but I think we all agreed that chocolate was the best. This pudding is definitely rich and decadent. But making memories with my girls while making food is one of my favorite things!

Rich Chocolate Blender Pudding

Ingredients

12 ounce package chocolate chips

1/3 cup white sugar

3 large eggs

1 c. heavy cream or full fat coconut milk, scalded hot

1 tb. vanilla

Instructions

In the large blender cup of the Magic Bullet Blender, add the chocolate chips, sugar, and eggs. While the blender is running, slowly add in the hot milk and then the vanilla until everything is melted and runs smooth.

Pour mixture into dessert cups and refrigerate for a few hours until firm. Top with whipped cream or other desired toppings.

I feel like every time my bananas turn brown, I create a new banana bread recipe with different variations. I wanted to try something different besides my typical chocolate chip banana bread. So, I browned some butter which gave the bread a hint of caramel flavor and then added one of my favorite spices. It’s almost like a little piece of the Fall Season in one recipe!

Spiced Brown Butter Banana Bread

Ingredients

4 ripe bananas mashed

1 cup coconut sugar

1/2 cup greek yogurt

1 stick salted butter

2 eggs

1/3 cup coconut milk

1 3/4 cup flour, or whole wheat flour

1 tb. garam masala spice

1 tsp. baking soda

Instructions

In a bowl, mash the bananas and add them to the large blender cup of the Magic Bullet Blender. Set aside.

In a sauce pan add your butter and melt on medium low heat while continually stirring until the butter has reached a light to dark brown caramel color. Remove from heat to let cool.

In the blender add the eggs, sugar, yogurt, and milk, with the bananas. Blend until creamy. In a separate bowl, whisk together the flour, spices, and baking soda. Fold in the banana mixture, and then stir in the browned butter.

I made 4 mini loaves, baked at 325 for 30-35 minutes. Adjust time accordingly if you are using large bread pan.

Sometimes I can’t make up my mind when it comes to choosing a flavor for chia seed pudding. My solution: make three different flavors and layer them in one cup! This layered chia seed pudding dessert is made with chocolate and vanilla almond milk and raspberry jam. For best results, let the pudding stand in the fridge overnight. The chia seeds magically thicken the almond milk creating a delicious pudding-like texture.

Chocolate, Raspberry, Vanilla Chia Pudding

Ingredients

1/2 banana

1 cup chocolate almond milk

1/4 cup raspberry jam

1 cup almond milk

1/4 tsp vanilla extract

2 1/2 tbsp chia seeds

Instructions

Blend the banana and chocolate almond milk in a Magic Bullet cup and pour into a bowl. Stir 1 tbsp chia seeds and put in the fridge.

Stir 1 tbsp chia seeds into the vanilla almond milk and stir in the vanilla extract in a bowl. Place into the fridge.

In a third bowl, mix the raspberry jam and 1/2 tbsp chia seeds and place in the fridge.

Chill overnight, then layer in clean bowls before serving.

Makes 2 cups

You may have heard of a dessert called “chubby hubby” before, a flavor created by Ben and Jerry’s with peanut butter, pretzel and fudge. I decided to create a “fit hubby” version using peanut butter, pretzels, chocolate whey protein powder and a drizzle of chocolate on the top. This is a great energy-boosting snack after a workout to give your body the protein it needs to build muscle, and it tastes like a dessert!

Fit Hubby Fudge Recipe

Ingredients

3/4 cup creamy peanut butter

1/4 cup honey

2/3 cup chocolate whey protein powder

1/2 cup chopped pretzels

1/4 cup chocolate chips

Instructions

Add all ingredients, except for pretzels and chocolate chips, to a Magic Bullet cup and blend.

Take half of the mixture and combine with 1/4 cup chopped pretzels and press into an 8×8-inch baking dish.

Press the other half of the mixture on top.

Melt the chocolate chips in a microwave for 30 seconds at a time, then drizzle over the top and sprinkle the remaining pretzels.

Chill in the refrigerator 1 hour before cutting into squares.

Makes 9 1-inch squares

Making piña colada from scratch at home is very easy and adds a flavorful touch to a classic fruit salad recipe. All you need is some coconut milk, pineapples and pineapple juice to make the non-alcoholic piña colada mix. Then, toss it with some chopped fruit and mint to create a refreshing fruit salad everyone will love!

Piña Colada Fruit Salad Recipe

Ingredients

1/2 cup coconut milk

1/2 cup pineapple juice

1/4 cup frozen pineapple

1 cup chopped pineapple slices

1 cup grapes

1/2 cup blueberries

1/2 cup raspberries

1/2 cup blackberries

1/2 cup chopped strawberries

1/4 cup chopped mint

Instructions

Add the coconut milk, pineapple juice and frozen pineapple to a Magic Bullet blender and blend.

Toss the blended piña colada mix with the fruit and mint in a large bowl and chill until ready to serve.

My husband has never loved pancakes because they can be so thick and cake like, so I started making crepes a while back to fit his taste buds! They are thin, light, but still so filling! And when a batter comes together all in one blender, you will not see me complaining! Easy peasy!

Simple Crepe Recipe

Ingredients

1 cup milk

1 tb. vanilla

3 eggs

1 c. flour

2 TB. melted butter

1 tsp. sugar

Instructions

Add all the ingredients to the Magic Bullet Blender until blended.

Grease and heat a pan on the stove.

Once it’s ready pour a thin layer of batter to coat the bottom. Cook slowly one side, then carefully release the edges and flip. It’s ok if it isn’t perfect.

Once it’s done, fill the crepe with desired fruit fillings, nut spreads, etc. And top with powdered sugar! Enjoy!

Makes 4 crepes.

I am always looking for a healthier dessert that I can indulge in late at night the my kids go to bed. 99% of the time I am looking for chocolate, so when this recipe came together I was super excited! My favorite thing to do is wrap them up safe in the freezer and then pull them out when everyone is in bed….and no one can disturb me ;).

Peanut Butter Black Bean Brownies

Ingredients

1 can black beans, drained and rinsed

1/4 cup peanut butter

3 eggs

1 tb. canola oil

1/2 cup cocoa powder

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 tb. vanilla

2/3 cup coconut sugar

1/2 cup chocolate chips

Instructions

Add all ingredients to the large magic bullet blender. (Eggs on the bottom.)

Puree until smooth. The batter will be really thick, so if it doesn’t blend, add a few TB. of milk

Add parchment paper to an 8X8 pan, add batter, and bake at 350 for 20-25 minutes.